These tender, juicy chicken thighs are simmered in coconut juice and served in a zesty sauce that's full of umami flavor. Best served over a bed of jasmine rice.
Ingredients
- bone-in chicken thighs, with skin: 4 piece
- sea salt: 1 tsp (to taste)
- ginger: 1 piece (sliced, 2 inch piece, to taste, fresh)
- green onions, white and green parts separated: 3 piece (divided, sliced)
- coconut juice: 1 cup
- water: 4 Tbsp
- Thai Chilis: 4 piece (chopped)
- sprigs fresh cilantro, stems and leaves separated: 5 piece (divided)
- garlic: 2 clove (chopped)
- ginger: 1 piece (1 inch piece, chopped, fresh)
- ½ tablespoons fish sauce: 1 piece
- rice vinegar: 1 Tbsp
- lime juice: 1 Tbsp (fresh)
- palm sugar: 1 tsp
- ½ tablespoons vegetable oil: 2 piece
Metric Conversion
Stages of cooking
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Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.
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Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.
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Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.
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Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.
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Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.
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Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.
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Pour sauce over chicken. Garnish with cilantro leaves.
